Ile-de-France

Essonne

France

Paris

With 12 years of experience in the kitchen, my career has been guided by passion, high standards, and a taste for quality ingredients. I started at 19 as a dishwasher in a country completely foreign to me, without speaking the language or understanding the nuances of French cuisine. This total immersion, however, was the starting point of a true culinary revelation.Driven by hard work, curiosity, and rigor, I quickly progressed to become a brasserie chef at 22, developing a structured, precise, and generous style of cooking. A lover of good food and sensitive to authentic flavors, I naturally gravitated towards bistronomy, a cuisine that balances tradition and modernity, where every detail matters.I prioritize a respectful approach to ingredients, working with local grains, regional cheeses, wild-harvested vegetables, and meats from nearby farmers. For me, the raw ingredients are the signature of the dish: they guide the creation, tell a story, and give each plate its unique identity.

Tartine de pain de mie dorée, chou confit et thon en ceviche

Pluma de porc, mousseline de panais, panais confit, jus de légumes

Crème brûlée à la rose, dacquoise et espuma lactée.

Menu 1

Quand la matière première devient signature

Menu di Chef Bujenita

Menu 1